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Cowboy Ribeye


1 (36-ounce) ribeye

¼ cup oil

Salt and pepper to taste

2/3 cup red wine vinegar

⅓ cup butter, melted

¼ cup diced shallots

1 garlic clove, smashed

Bundle of long-stemmed herbs, such as rosemary and thyme, tied with butcher’s twine


Preheat a grill to 500 to 550 degrees. Rub steaks with oil and season liberally with salt and pepper. In a bowl, combine vinegar, butter, shallots, and garlic. Transfer steaks to grill and using the herb bundle, brush steaks with basting mixture. Flip every minute for 4 minutes, basting each time. Then, flip and baste every 2 minutes until the steaks reach 120 degrees. Let rest for 5 to 10 minutes before carving and serving.

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